This pumpkin chocolate chip bread is simply delicious! It’s moist, flavorful, and has a lovely mix of warm pumpkin spice and sweet chocolate chips. Perfect for fall or any cozy day!
Honestly, the chocolate chips make it feel like a treat, while the pumpkin keeps it nice and soft. It’s great for breakfast or a snack, but I often have it for dessert too! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin is great, but canned pumpkin puree works perfectly and saves time. Just avoid pumpkin pie filling, which has added sugar and spices.
Flour: All-purpose flour is standard, but you can swap in whole wheat flour for added nutrients. Just know it might make the bread denser.
Oil: I prefer vegetable oil for its neutral flavor, but you can use melted coconut oil or even applesauce for a healthier twist. Applesauce keeps it moist without adding fat!
Chocolate Chips: Semi-sweet is a classic choice, but feel free to use dark chocolate or even milk chocolate for a sweeter option. For a healthier choice, try dark chocolate chips or even white chocolate!
How Do I Keep My Pumpkin Bread Moist?
To maintain moisture in your pumpkin chocolate chip bread, make sure not to overmix once you combine wet and dry ingredients. Overmixing can introduce too much air, making your bread less tender.
- Check for doneness around the 60-minute mark. A toothpick should come out clean; a few melted chocolate bits are perfectly fine!
- Let the bread cool in the pan briefly before transferring it to a wire rack. This helps keep it from becoming soggy.
Following these steps will result in a fluffy, moist bread that’s sure to impress!
How to Make Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup semi-sweet chocolate chips, divided (about 3/4 cup for batter, 1/4 cup for topping)
How Much Time Will You Need?
This delightful bread takes about 15 minutes to prepare and 60-70 minutes to bake. Don’t forget to let it cool down before slicing—totally worth the wait!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it well or line it with parchment paper to ensure easy removal later.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all those lovely spices (cinnamon, nutmeg, cloves, and ginger). Set that aside for now.
3. Combining Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Beat everything together until it looks smooth and well combined.
4. Adding Eggs and Vanilla:
Add the eggs to the pumpkin mixture one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract for some added flavor!
5. Combining Wet and Dry Mixtures:
Now it’s time to mix the dry ingredients into the wet mix. Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix; you want your bread to be tender!
6. Adding the Chocolate Chips:
Fold in 3/4 cup of the chocolate chips gently into the batter, ensuring they are evenly distributed.
7. Preparing for Baking:
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips on top for a delicious finishing touch.
8. Baking:
Pop it into the oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean (or with a little melted chocolate), you’re all set!
9. Cooling:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Patience is key here!
10. Serving:
Now it’s time to enjoy your creation! Serve it plain or with a bit of butter, cream cheese, or your favorite spread. Happy eating!
This pumpkin chocolate chip bread is not just a treat for autumn—it’s a crowd-pleaser any time of the year, filled with warm spices and gooey chocolate goodness!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to roast or steam it until soft, then puree it. Just be sure to drain any excess moisture to avoid a soggy bread!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that it contains xanthan gum, or add some to ensure the bread holds together nicely.
How Should I Store Leftover Pumpkin Chocolate Chip Bread?
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze it—wrap slices in plastic wrap and then place them in a freezer bag for up to 2 months.
What Can I Add to Make It Even More Delicious?
Feel free to customize! Nuts like walnuts or pecans add a nice crunch, and you can also throw in dried cranberries or coconut for a twist. Just keep the overall amount of add-ins equal to the chocolate chips to maintain the balance!
